Built for continuous high-volume cooking, this conveyor oven package offers reliable throughput and consistent thermal performance. Designed for food service operations that prioritize speed and repeatable results, the unit delivers a 40,000 BTU heat source and precise conveyor control to maintain product quality across long production runs. Operators benefit from a compact footprint that integrates seamlessly into line workflows while supporting high output demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and shut off the Natural Gas supply before cleaning. Remove conveyor belts and wash with warm, soapy water; rinse and dry. Scrape grease from interior surfaces using a plastic scraper, then wipe with a mild detergent solution. Clean vents, burners, and the exhaust hood to reduce fire risk. Vacuum condenser coils and inspect seals and belts; replace worn parts. Follow CSA and local codes. Regular cleaning prevents contamination, fires, high bills, and equipment failure.#@@#Additional Info#@#Lincoln Foodservice 1180-FB2G Impinger II Express Oven Package offers 40,000 BTU natural gas heat, a 120v interface, and conveyor control for consistent cooking. Operators enjoy precise temperature regulation and durable 703-pound construction.#@@#General Info#@#Description #@#
Built for continuous high-volume cooking, this conveyor oven package offers reliable throughput and consistent thermal performance. Designed for food service operations that prioritize speed and repeatable results, the unit delivers a 40,000 BTU heat source and precise conveyor control to maintain product quality across long production runs. Operators benefit from a compact footprint that integrates seamlessly into line workflows while supporting high output demands.
#@@# Conveyor Heat Control#@#
Precise impingement airflow and 40,000 BTU capacity allow for tight temperature regulation across the belt, reducing finish variation and ensuring consistent end product color and texture. Technicians can adjust settings quickly with intuitive controls to match bake profiles for different menu items.
#@@# Continuous Throughput#@#
A powered conveyor maintains steady pacing to process multiple units without manual staging, improving line efficiency and reducing labor touch points. Managers can schedule production runs confidently because the system sustains output for extended shifts.
#@@# Gas Power Integration#@#
Natural gas operation minimizes electrical load and provides high thermal density for fast recovery between loads, enabling quick cycle times for back-to-back batches. Installers connect to standard 120 volts for controls while relying on gas for primary heating.
#@@# Durable Construction#@#
Heavy-gauge stainless surfaces and robust components resist wear from continuous use and simplify daily sanitation procedures. Maintenance teams can access service points easily to minimize downtime during peak service windows.
#@@# Compact Line Footprint#@#
A space-efficient profile fits into tight kitchen configurations while allowing clearances for ventilation and service access, supporting modular line designs. Operations conserve valuable floor area without sacrificing production capacity.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service teams should inspect burners and pilot assemblies weekly, remove combustion deposits with a brass brush, and verify flame profile aligns with manufacturer specifications. Clean conveyor belts daily using a nonabrasive detergent and warm water; rinse and dry thoroughly before restart. Lubricate bearings monthly with food-grade lubricant. Calibrate thermostat quarterly and record adjustments. Replace worn gaskets and check ventilation for obstructions.